POTATO & HAM OMELETTE

INGREDIENTS:

200gr spinach
1 tbs olive oil
2 spring onions sliced
1 medium potato, peeled and grated
130gr drained canned corn kernels
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
100gr 97% fat free ham, chopped
6 eggs, lightly beaten
1 cup reduced fat milk
1/4 cup reduced fat grated cheddar cheese

METHOD:

1. Wash spinach, put into pan, cover and cook over medium heat for 5 ins or till wilted. Squeeze out any excess moisture and roughly chop.
2. Heat the olive oil in a fry pan over medium heat, add the spring onions and potato and cook for 5 mins or till potato starts to soften.
3. Spread the potato mixture over the bottom of the pan then sprinkle with the chopped spinach, corn herbs and ham.
4. Whisk together the eggs, milk and cheese. Pour the egg mix into the pan and cook over medium heat for 10 mins or until the egg sets around the edges.
5. Transfer the pan to a grill preheated to high and cook for 5 - 10 mins or until the omelette is set and starts to come away from the side of the pan.
6. Serve wedges of the omelette with toasted wholegrain bread and salad. This omelette can be eaten hot or cold.

Serves 4 - 6